Description
This refreshing Shrimp Salad Recipe features perfectly cooked shrimp tossed in a zesty mayonnaise dressing with fresh celery, red onion, parsley, and dill. Served chilled in buns with crisp lettuce or as a light lettuce wrap, it's an easy and flavorful dish perfect for a quick lunch or casual dinner.
Ingredients
Scale
Shrimp Salad
- 2 lbs. medium shrimp, deveined, shells on
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 3/4 cup diced celery
- 1/3 cup heaping diced red onion
- 2 Tbsp chopped fresh parsley
- 1 1/2 Tbsp minced fresh dill
- Cayenne pepper or paprika, for a mild option
Optional for Serving
- 6 hot dog buns or smaller hoagie buns
- 6 lettuce leaves (romaine, butter lettuce, or iceberg)
Instructions
- Boil the Shrimp: Bring a large pot of salted water to a boil. Once boiling, add the shrimp and cook until pink and opaque throughout, about 3 minutes. Use an instant-read thermometer to ensure they reach 145 degrees Fahrenheit for perfect doneness.
- Ice Bath: Drain the shrimp then transfer immediately to a large bowl filled with ice water. Let cool completely for about 10 minutes to stop the cooking process and keep them tender.
- Prepare the Dressing: In a medium mixing bowl, combine mayonnaise, fresh lemon juice, lemon zest, diced celery, red onion, chopped parsley, and minced dill. Stir well to blend all flavors.
- Peel and Dry Shrimp: Drain the shrimp from the ice water, remove shells and tails, then gently pat dry with paper towels.
- Toss Shrimp in Dressing: Add the peeled shrimp to the mayonnaise mixture and toss until evenly coated. Season with salt and freshly ground black pepper to taste.
- Serve: Spoon the shrimp salad into hot dog or hoagie buns lined with lettuce leaves if desired. Sprinkle a pinch of cayenne pepper or paprika for a mild kick. Alternatively, serve the salad doubled up in lettuce leaves as a light, low-carb option.
Notes
- Large or extra-large shrimp can be used; chop them into smaller pieces after cooking and cooling for best texture.
- Store leftover shrimp salad in an airtight container in the refrigerator for up to 3 days.
- Omitting the buns and serving in lettuce leaves reduces calories by approximately 130 calories per serving.
- Adjust cayenne pepper or paprika to control the spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 180 mg
